recipes

Courgette lemon and pistachio cake

Serves:

2025-01-17

Ingredients

For the cake
175g peeled pistachios (Lamb brand)
250g caster sugar (Lamb brand)
200g unsalted butter, softened (Benna)
3 eggs
140g Greek yogurt
280g self-raising flour (Lamb brand)
1 ¼ tsp baking powder
1 ¼ tsp bicarbonate of soda
Zest and juice 3 lemons
100g grated fresh courgettes
2 tbsp fresh blueberries

You will also need
2 tbsp glace` icing
2 tbsp fresh blueberries
1 tsp grated lemon zest
25g chopped pistachios (Lamb brand)

 

Method

Line the base and sides of a 22cm cake tin with baking paper. Place the pistachios along with the sugar and the lemon zest into a food processor and blitz till fine. Put aside. Next, beat together the butter with the sugar mixture till light. Beat in the eggs, one by one followed by the lemon juice. Fold in the flour, baking powder and bicarbonate. Finally fold in the grated zucchini and 2 tbsp blueberries. Spoon into the prepared baking tin and bake at 160`c for 35-40 minutes. Remove from the oven, drizzle over the glace icing and decorate with the extra lemon zest, blueberries and pistachios.

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